Entered for safe-keeping for outdoor grilling. Chris Grove (Nibblemethis.com) derived this variation from "On a Stick", & I have tweaked in case Sriracha sauce is too hard to find. Sriracha sauce is a paste of chili peppers, distilled vinegar, garlic, sugar and salt. Traditional Thai Sriracha is tangier, sweeter and thicker in texture than non-Thai, but the U.S.-made Huy Fong Foods sauce made Sriracha a more common condiment. For genuine Thai Sriracha, many prefer Shark Brand from Thailand; a recipe: http://www.shesimmers.com/2010/03/homemade-sriracha-how-to-make-authentic.html. Huy Fong sauce clones: Recipe #373759 #373759 & Recipe #312209 #312209. Apparently some Thai people residing in the U.S. prefer to substitute Tabasco, Cholula or Valentina hot red sauces for Sriracha. (Note: the double-skewer technique also works great for shrimp.) Serves 4 as a main course or 8 as appetizers. Prep time includes sauce cooling time.